Nasi Goreng with Sticky Tofu Recipe
You can’t go wrong with this Goreng. A classic fried rice dish elevated to another level by a sweet, savoury, sticky tofu you might want to start adding as a side to every dish!
You will need
Serves 4
- 3 tablespoons olive oil
- 3 cloves garlic
- 2 teaspoons ginger, minced
- 3 cups cooked day old rice
- 1 carrot, julienne
- 1/2 red capsicum, diced
- 1/2 cup green beans, sliced
- 1 brown onion, diced
- 1/2 cup spring onions, sliced
For the sauce*
- 4 tablespoons soy sauce
- 3 tablespoons kecap manis (sweet soy sauce)
- 1 tablespoon sambal oelek (chilli paste)
- 1 tablespoon raw sugar
- 1 teaspoon white pepper
For the sticky tofu
- 1/2 cup vegetable oil
- 1 block firm tofu
- 3 tablespoons cornflour
To serve
- Sliced cucumber
- Coriander
- Sprouts
- Lime
- 1 red chilli, sliced
- Sesame seeds
Recipe: Koori Kitchen / Georgia Smith
Directions
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Step 1
Heat a wok over high heat until hot. Add 1 teaspoon of oil and swirl to coat, then add the onions, garlic and ginger and cook for 2 minutes until the onions are translucent.
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Step 2
Add the chopped veggies minus the spring onion, and fry for 3 minutes. Then add the rice, stirring until it’s heated through.
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Step 3
In a bowl, mix all the sauce ingredients and reserve half of the sauce for the sticky tofu.
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Step 4
Add half of the sauce mixture into the wok and stir through the rice until it is evenly distributed.
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Step 5
Add the chopped spring onions and then take off the heat.
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Step 6
For the tofu, make sure you press it into folded paper towel to remove any excess liquid. Slice into cubes.
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Step 7
Add the tofu to a bowl with the cornflour and make sure it is evenly coated. If you need more cornflour, add it by a tablespoon at a time.
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Step 8
Place the tofu in a colander or sieve and shake off any excess cornflour. This ensures you don’t get burnt bits in the oil when you add it.
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Step 9
In a frying pan on high heat, add the vegetable oil and wait until it’s extremely hot and bubbling. Carefully add the coated tofu and cook on each side for about 2–3 minutes or until golden brown.
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Step 10
Remove the tofu pieces and add them onto a plate with paper towel to drain off any excess oil. While the tofu is still hot, add it into the bowl with the excess sauce that you made earlier for the nasi goreng and toss until all pieces are coated in the sticky sauce. Garnish with spring onions and sesame seeds.
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Step 11
To serve, garnish with extra sliced spring onions, chilli and sprouts.
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Hot tip!
If you enjoy extra saucy tofu, make double. You can also make the sauce up and store in the fridge in a jar for 2 weeks.
Recipe: Koori Kitchen / Georgia Smith
